Lots of Tomaotes....... HELP

Amanda666

Hi,

I have been searching the threads all morning ( well since getting back from the pool:D)

I have a bumper crop of cherry tomatoes that are on the turn. I have picked them all and have a few large ones to add to the gult.

Any ideas for a chutney???????
I know I found one on here to make last year which was delish.....but I can't find it.

Please help.... I promise to write up this recipe in my new Pukka Pad

Thanks
x

tootles_2

We had a huge glut of cherry tommies some years ago, I froze them as they were in bags and then used them to make tomato sauce added into soups and stews etc.... if you blitz them in a food processor the skins get chopped in with everything else and you don't notice it..............

liz.._4

I would second tootles suggestion of freezing them if you don't intend to use them straight away. You can put them in soups then. Chutney is a good idea too

Sallys_Savings

I make a chilli tomatoe chutney that you may like:

2lb very ripe toms, roughly chopped
8 medium red chillies
6 garlic cloves, crushed
2 inches fresh ginger grated
1 lemongrass stalk
1 star anise
1lb 4oz golden caster sugar
200ml red wine vinegar

Put half the toms into a food processor or blender. cut chillies in half (scooping out and discarding seeds) then roughly chop and add to the blender with the garlic and ginger. blend to a puree and transfer to a heavy based saucepan.

crush or bruise th elemongrass and cut in half. tie the cut halves together with string, then add to the pan with the star anise, sugar and vinegar

bring mixtrure to the boil, add the remaining toms, then reduce the heat. cook gently for 45-50 mins stirring occasionally and skimming off any foam, until the mixture has thickened and reduced slightly. remove the star anise and lemongrass.

spoon the chutney into jars and use within one month.

OR

Tomato relish

3lb toms, skinned and sliced
1lb cucumber or marrow, peeled, seeded and roughly chopped
2oz salt
2 garlic cloves, skinned and chopped
1 large red pepper, washed, seeded and chopped
3/4 pint malt vinegar
1 level tbsp mustard powder
1/2 level tsp ground allspice

Layer the toms aned cucumber(or marrow) in a bowl, sprinkling each layer with salt. cover and leave overnight.

next day, drain and rinse well and place in a preserving pan or large saucepan. add the garlic and pper.

blend th evinegar with the dry ingredients. Stir into the pan and bring slowly to th eboil. boil gently, uncovered for about one hour, stirrin goccasionally until the mixture is soft. sppoon the relish into jars, cover and store 3-4 months before use.

OR

Microwave tomato chutney

1 1/2lb toms
8oz cooking apples, peeled, cored and choppped
1 med onion, chopped
4oz dark brown soft sugar
4oz sultanas
1 level tsp salt
7floz malt vinegar
1/2 oz ground ginger
1/2 level tsp cayenne pepper
1/2 level tsp mustard powder

1. Put the toms in a large microwavebowl and jus tcover with boiling water. microwave on high for 4 mins then lift the toms and remove skins.

2. put the apples and onion in a blender and form a thick paste. coarsely chop toms.

3. mix all the ingredients together in a large microwavable bowl. microwave on high for 35-40 mins or until the mixture is thick and has no excess liquid. stir every 5 mins during cooking and take particular care, stirring more frequently during the last 5 mins.

pot and cover chutney. store for at least 2 months before eating.


Hope one of these helps.
1/2 level tsp mustard seeds

Don'tskipit

Hi Amanda666,

Check out 'Making tomato soup' thread - last post 28 Aug, back on page 5 here at moment. ( Sorry don't know how to show link!!)

Other tom recipes on there.

squeaky

Hiya,

You can find out how to do links (hyperlinks) in the great guide written by sra in the link below:-

sra's A-Z guide


In the meantime - a quick link to the tomato soup thread is here:-

making tomato soup


HTH